Name: Diced Pork Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Mung bean vermicelli; 150g Pork belly; 3g ginger; 2 cloves garlic; 2 pcs Millet pepper; a little shallot; a little parsley; 1 tbsp Soy sauce; 2/1 tablespoon Doubanjiang; 1 tbsp Cooking Wine

Diced Pork Vermicelli

by juju

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Classic home-cooked dishes, minced pork fans"

Diced Pork Vermicelli

1. Materials ready

2. Soak the vermicelli in cold water for a while (you don’t need to soak for too long, it can be fished out when it becomes soft)

3. Pork belly cut into small cubes

4. Dice green onion, ginger, garlic, and chili

5. Heat oil in a pan, add diced pork belly and stir fry

6. Stir fry until the color of the diced meat turns white and the oil is added. Add onion, ginger, garlic, and diced peppers

7. Add the bean paste

8. Then add the dark soy sauce and cooking wine, stir and stir evenly

9. Pour 200ml of water and boil

10. Put in the soaked fans

11. Stir constantly with chopsticks to allow the fans to fully contact the sauce

12. When the juice is almost harvested, add chopped green onion and coriander

Tips:
1. It is best to choose mung bean vermicelli, sweet potato or potato starch is too human, and it is not easy to disperse when stir-fried;
2. The fans should be soaked in cold water, and the soaking time should not be too long, because it will have to be boiled for a while, the water absorption capacity will decrease if the soaking is too long, so the soaking can be taken out if it is soft.